If you’re craving a dessert that bursts with bright, zesty flavors and tender crumb, you are going to adore this Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe. This cake perfectly balances the tartness of fresh raspberries and lemon zest with the creamy, luscious texture of a lemon buttercream frosting, making it an unforgettable treat for any occasion. It’s one of those recipes that feels special yet approachable, delivering a moist, flavorful bite every single time.
Ingredients You’ll Need
The beauty of this Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe lies in its simplicity and quality ingredients. Each component plays a vital role in the final flavor and texture, from the tangy lemon zest that wakes up your taste buds to the fresh raspberries adding juiciness and color.
- Unsalted butter: Provides the rich, creamy base for both cake and frosting, ensuring a tender crumb and smooth texture.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy batter.
- Lemon zest: Adds a vibrant citrus aroma and flavor boost that’s essential for the lemony profile.
- Eggs, separated: Egg yolks add richness, while whipped egg whites lighten up the batter for a soft, airy cake.
- Vanilla extract: Subtle background note enhancing the overall flavor complexity.
- All-purpose flour: The structure of the cake, carefully balanced to maintain moistness.
- Baking powder, baking soda, and salt: Leavening agents and flavor enhancers ensuring perfect rise and balanced taste.
- Plain Greek yogurt: Adds moisture and a gentle tang that complements the raspberries and lemon.
- Fresh raspberries: Juicy bursts of tartness scattered throughout the cake.
- Confectioner’s sugar: Essential for silky lemon buttercream frosting.
- Fresh lemon juice: The star ingredient in the frosting, giving it that fresh, zesty kick.
- Optional yellow gel food coloring: Adds a sunny hue to your buttercream for that irresistible look.
How to Make Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe
Step 1: Prep Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans, then line the bottoms with parchment paper. This step ensures your cakes come out clean and ready for decorating.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, beat together the butter, granulated sugar, and lemon zest until the mixture becomes light and fluffy. This process incorporates air for a tender crumb and infuses the cake with fresh lemon aroma.
Step 3: Add Egg Yolks and Vanilla
Mix in the egg yolks one at a time to maintain a smooth batter, then add vanilla extract. The egg yolks contribute richness and help bind the cake together.
Step 4: Whip Egg Whites
In a separate bowl, whisk the egg whites until they form soft peaks. These will be gently folded in later to lighten the entire batter, making your cake remarkably fluffy.
Step 5: Combine Dry Ingredients
Whisk together the flour, baking powder, salt, and baking soda. These ingredients are responsible for the rise and texture of your cake.
Step 6: Alternate Adding Dry Ingredients and Yogurt
Add the dry mixture to the butter mixture in three stages, alternating with Greek yogurt. Starting and ending with the flour keeps everything balanced, while the yogurt adds moisture and a delicate tang.
Step 7: Fold in Egg Whites and Raspberries
Gently fold the whipped egg whites into the batter until no streaks remain. Then carefully fold in the raspberries to avoid breaking them up too much, so you get perfect pockets of fruity freshness in every bite.
Step 8: Bake the Cake Layers
Divide the batter evenly between the two pans and smooth the tops. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 9: Make the Lemon Buttercream Frosting
Beat the butter until creamy. Gradually mix in the sifted confectioner’s sugar, blending well each time. Add the fresh lemon juice and beat until fluffy and smooth. If you want, add a drop of yellow gel food coloring for a sunny finish.
Step 10: Assemble and Frost Your Cake
Place one cake layer on your serving plate, spread a thick, even layer of the lemon buttercream on top. Add the second cake layer and frost the entire cake with the remaining buttercream. Feel free to decorate as you like — it’s your masterpiece!
How to Serve Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe
Garnishes
For a stunning presentation, scatter a few fresh raspberries atop the cake and add thin lemon zest curls. The contrast of vibrant red and yellow will brighten your dessert table and hint at the flavors within.
Side Dishes
This cake pairs wonderfully with a simple cup of tea or a light scoop of vanilla bean ice cream. A fresh berry salad is also a refreshing companion that complements the fruity notes perfectly.
Creative Ways to Present
Try serving individual slices topped with a dollop of whipped cream and an extra raspberry or two. For parties, you can cut the cake into petite squares and place them on decorative toothpicks for fun, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Keep leftover Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe covered tightly in the refrigerator to maintain freshness. It will stay delicious for up to 3 days, allowing you to enjoy every last bite without worry.
Freezing
You can freeze the unfrosted cake layers wrapped well in plastic wrap and aluminum foil. When ready, thaw them overnight in the fridge and then frost as usual. This way, you can prepare ahead for special events.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer, let refrigerated slices sit at room temp for 20-30 minutes before serving; avoid microwaving since it can affect texture and frosting.
FAQs
Can I use frozen raspberries instead of fresh?
While frozen raspberries can work in a pinch, fresh raspberries provide the best texture and flavor for this Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe. Frozen berries tend to release more liquid and can make the batter too wet.
Is this cake suitable for beginners?
Absolutely! The steps are straightforward, and the ingredients familiar. Taking your time folding in egg whites and raspberries ensures success, so everyone can enjoy baking this delightful cake.
Can I substitute Greek yogurt with sour cream?
Yes, sour cream is a great substitute and will keep the cake moist with a slight tang, complementing the lemon and raspberry flavors perfectly.
How do I make the frosting less sweet?
To reduce sweetness, you can slightly cut down on confectioner’s sugar or add a bit more fresh lemon juice for extra tartness. Just balance carefully to maintain frosting consistency.
What’s the best way to prevent raspberries from sinking?
Gently fold raspberries in last and use fresh or very well-drained berries. Tossing them lightly in flour before adding to the batter can also help suspend them evenly during baking.
Final Thoughts
I can’t recommend this Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe enough if you want to impress family and friends with something both beautiful and delicious. Its brilliant combination of tart, sweet, and creamy is an absolute winner and a guaranteed crowd-pleaser. Give it a try—you’ll soon find it becoming a beloved classic in your dessert repertoire!
Print
Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Raspberry Lemon Cake is a delightful, moist dessert that combines tart raspberries with bright lemon flavor in a tender cake layered with creamy lemon buttercream frosting. Perfect for gatherings or a special treat, its soft crumb and refreshing citrus notes make it a crowd-pleaser.
Ingredients
Cake:
- 9 Tbsp unsalted butter, at room temperature
- 1 cup granulated sugar
- Zest of 1 lemon
- 3 large eggs, separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup plain Greek yogurt
- 1 1/2 cups raspberries
Lemon Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 drop yellow gel food coloring
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Cream butter mixture: In a large bowl, beat the butter, granulated sugar, and lemon zest together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add egg yolks and vanilla: Beat in the egg yolks one at a time to ensure they are fully incorporated, then mix in the vanilla extract for flavor.
- Whip egg whites: In a separate clean bowl, whip the egg whites until they develop soft peaks, which will help create a light texture in the cake when folded in.
- Mix dry ingredients: Combine the all-purpose flour, baking powder, salt, and baking soda in another bowl, whisking to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt, starting and ending with the flour mixture to create a smooth batter.
- Fold in egg whites and raspberries: Gently fold the whipped egg whites into the batter without overmixing, then carefully fold in the raspberries to distribute them evenly without breaking.
- Pour batter and bake: Divide the batter evenly between the prepared pans, smooth the tops, and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make lemon buttercream: Beat the butter until creamy, gradually add the sifted confectioner’s sugar mixing well after each addition. Add fresh lemon juice and continue beating until the frosting is smooth and fluffy. Optionally, add a drop of yellow gel food coloring for a bright color.
- Assemble the cake: Place one cake layer on a serving plate, spread a thick layer of lemon buttercream over it, top with the second cake layer, and frost the entire cake with the remaining buttercream. Decorate as desired.
Notes
- Make sure the butter is at room temperature to ensure it creams properly with the sugar.
- Be gentle when folding in the egg whites and raspberries to maintain a light batter and avoid breaking the fruit.
- You can substitute fresh raspberries with frozen ones, but thaw and drain them well to prevent excess moisture.
- This cake is best served the day after baking for optimal flavor as it allows the flavors to meld.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
